Organic Spaghetti Squash Chow Mein

Talk about a creative and refreshing twist on traditional chow mein! This recipe appears in Debbie Adler’s cookbook Sweet, Savory & Free, which is comprised of plant-based recipes free of the top 8 allergens. How awesome!


Chow Mein on the West coast is quite different than chow mein on the East coast. Where I’m originally from in Queens, chow mein is all vegetables and bean sprouts. I know this may seem sacrilegious to those who have only experienced chow mein with noodles, but it’s true. I never had noodles in my chow mein until moving to Los Angeles. And when I was served my first chow mein with noodles I thought they got my order wrong. Now that I make my own chow mein, I compromise by making it with spaghetti squash noodles. Still a vegetable but I’m pretending its spaghetti. Everything in Hollywood is an illusion anyway, so why not take it one step further and fool everyone with your food in a good way?

Serves 8

MUST HAVE

  • 1 cup quinoa
  • 1 medium (about 3 pounds) spaghetti squash
  • 1 shallot, minced
  • ½ cup Coconut Aminos
  • ¼ teaspoon sea salt
  • 3 cloves garlic, minced
  • 3 teaspoons freshly grated ginger
  • 3 stalks celery, sliced diagonally
  • 2 cups shredded Napa cabbage
  • 1 cup sliced cremini mushrooms
  • 1 cup shredded carrots
  • Topping: 2 scallions, sliced


MUST DO

  1. Preheat the oven to 400°F. Add about 2 inches of water to a 13 x 9-inch oven safe casserole dish.
  2. Toast the quinoa in a medium pot over high heat, about 2 minutes. Add 2 cups of water and bring to a boil. Reduce the heat, cover the pot and simmer until the water is absorbed, about 15 minutes.
  3. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
  4. Place the squash halves skin side down in the prepared dish.
  5. Bake the squash until it is tender, about 25 minutes.

When cool, scoop out the flesh with a fork to make the “spaghetti”.

  1. Heat the shallots in a medium sauté pan over medium heat until fragrant, about 1 minute.
  2. Add the coconut aminos, salt, garlic, cabbage, mushrooms, carrots, stirring occasionally,  until the vegetables are slightly tender, about 5 minutes.
  3. Add the cooked quinoa and spaghetti squash and stir until well combined.

Top with the scallions and serve immediately.

Serving size: 1 cup CALORIES 150; TOTAL FAT 3.0g; PROTEIN 6.9g; CHOLESTEROL 0.0g; SODIUM 210mg; FIBER 4.0g; SUGARS 4.5g; TOTAL CARBOHYDRATE 35.1g

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